Chermoula as Marinade
The Moroccan herb-and-spice paste, used the way tradition intended — as a marinade first, sauce second. Best on white fish and lamb.
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Ingredients
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Method
Blend the herbs, garlic, spices, lemon juice, and olive oil into a bright green paste. Reserve a clean portion to serve.
Coat white fish for 30 minutes to 2 hours — no longer, or the lemon will start to cook the surface. Lamb can go up to overnight. Spoon the reserved clean portion over after cooking.
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